Blend of 70% sour ale (vieille provision) with lambic (from Girardin).

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"1 to 4 years old lambic with apricots from Ardeche in France & Spanish wild white peaches.

We blended the fruit lambics together with 2021 harvested riesling grapes from the Mosel in Germany that were barrel aged for 2 years."

"1, 2 and 3 year old lambic with a small variety of Spanish plums.

In 2022 we tasted a small beautiful plum from Spain, the parfume and taste was heaven on earth.

In 2024 we had the opportunity to have a small amount of plums again. This year we blended the plums with a small amount of black muscat lambic that aged one year on a Bordeaux barrel."

"1, 2 and 3 years old lambic with apricots from the Ardeche in France.

This blend is characterized by its lactic profile."

"Blend of 1 to 4 years old lambic with Pinot noire grapes. This blend shows the typical characteristics of Pinot Noir grapes with red berries, supplemented with subtle hints of roses."

"In late spring 2022, we received a batch of 2-year-old Danish Shipyard Ale from passionate port lover Ehren Schmidt. We carefully blended it with 1-year-old lambic and a touch of very young lambic. After an additional 2 years of aging in Bordeaux barrels, we finalized it with a 50/50 ratio of lambic and Danish Shipyard Ale."

"A blend of 1, 2, 3, and 4 year-old lambic, aged for three years in Vino de Naranja barrels from Andalusia, Spain. After barrel aging, a small amount of lambic matured on Tarocco blood orange was added."

Season 2019-2020. Assemblage #15 bottled on 07/01/2020. "This specific Oude Geuze Cuvée Armand & Gaston is a blend of lambikken from seven different barrels and foeders, and six different brews. This blend is a 63-23-14 cut of one-, two-, and three-year-old lambics, respectively. The oldest lambik was brewed in 2016. We aged this bottle for over five years in our own cellars. This brings the weighted average age of this bottle to approximately 90 months at the time of its release."

Season 2021-2022. Assemblage #105 bottled on 18/08/2022. "For this blend of Oude Geuze Cuvée Armand & Gaston, we blended lambikken from four different barrels and ten different brews. As we used about 20% of four-year old lambik and a lot of two-year old lambikken, the weighted average age of this blend upon bottling was 24 months. Add to that another three
years of cellaring which brings the weighted age of this bottle to 50 months upon its release. More than 80% of the cereals used in the brews for this blend, were sourced from our own Pajottenland Cereal Collective. While blending, we added some honey from our own bee hives in our Schaarbeekse cherry field."

Oerbier Special Reserva, 1 year on Amarone barrels.

Oerbier Special Reserva, 1 year on Amarone barrels.

Berliner with sour cherries and mint

"Spontaneous Fermented Italian Grape Ale aged for a year in a Tokaj barrel"

Beer aged for 6 months in hot sauce barrels.

"Brewing is science, expertise, intuition, but sometimes also archival work. Our passion for tradition doesn't stop with the beer itself: every now and then we delve into history, searching for forgotten knowledge. We were recently reminded of a remarkable document from the State Archives of Brussels: an ordinance from 1559, drawn up by Remy Le Mercier, city treasurer of Halle. A piece that will undoubtedly cause a stir among connoisseurs.
The text specifies the correct grain ratios for local beers from that time. Today, the document is considered the oldest known recipe linked to lambic. What immediately stands out? The mention of oats. A grain rarely found in lambic today, but still legally permitted alongside 60% barley malt and 30% wheat. That beer recipes evolve over time is beyond dispute. Technology changes, and legislation also has an impact. And yet: Le Mercier's grain ratio is still remarkably close to what is the standard today.
Thanks to Remy Le Mercier, we know that lambic has been brewed since at least the 16th century. So we used his ordinance as a guide for an exclusive Oude Geuze. On February 22, 2024, we filled no fewer than 5,400 75cl bottles. With this Oude Geuze Remy Le Mercier, we prove that oats can indeed play a role in the production of Oude Geuze. The result: A soft, full-bodied Oude Geuze with a firm head and a clearly recognizable nutty oat flavor."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

Pack Containing 2 bottles from Pellicle: The Dragon Reigns ("Blend of lambics of 1-3 years old macerated on Regent grape skins for several months. Before botteling we added fresh tarragon.") and Oxaal 2024 ("This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year.")

Pack Containing 2 bottles from Pellicle: Litlte Geezer ("Blend of 3 different barrel aged lambics of 24 months to 35 months old. This Geezer does not contain beer of 1 or 3 years or older.") and Field Blend ("Ex red wine barrel aged ciders from 2024 macerated on Gamay, Pinot Noir, Chenin, Grolleau and Müller Thurgau grape skins. ")

Pack Containing 2 bottles from Pellicle: Synergy: Strawberry - Mirabelle ("Blend of different lambic from 1-3 years old macerated on fresh Mirabelle plums from 2024 and fresh strawberries from 2025.") and Pomme d'Or 2024 ("Ex red wine barrel aged cider made with 100% Pomme d'Or apples.")

Season 2022-2023, Assemblage #16. Bottled on 14/12/2022. "For this Kweepeer, we macerated organic quinces for about three months on some quite old lambik; more than 70% of the blend feature three- and four-year ol lambikken, coming from four different barrels and seven different brews. The weighted average age of this quince lambik upon bottling is more than 37 months. The final fruit intensity about 850 grams of quince per litre of Kweepeer. Of the cereals used for the brews, about one third was sourced in our own Cereal Collective. 100% 3 Fonteinen."

"We’ve taken luxury to the next level with our 24-carat collab alongside our Floridian friends at 3 Sons Brewing Co. Blending their Bling series of fruited goses with our dessert sour style, we’ve created something truly golden.

Sour Scale: 3 "

"Pitch Black Dessert Sour - Smooth as velvet, black as night. Introducing an evolution of our jet-black dessert sour that defies expectations. Inspired by a traditional red velvet cake, we’ve blended juicy blackberries, cherries, velvety chocolate, smooth caramel and creamy vanilla in every sip. The darker half of our Velvet duo: Black Velvet, if you please."

"Festive Chocolate Box Sour...A rich and decadent festive sour combining bold dark chocolate, tart cherries, and subtle coffee additions for the ultimate winter warmer."

"Festive Chocolate Box Sour...Zesty orange, sweet honeycomb and rich chocolate pair perfectly in our ode to the Orange Crunch, one of Christmas chocolate boxes’ most fought over sweets."

"Refreshing, Creamy, Fruity
Ripe pear sweetness and subtle cinnamon notes swirl together in our ultra-refreshing session sour, with smooth, creamy vanilla creating a sorbet-like mouthfeel and finish."

"Festive Chocolate Box Sour...A smooth and creamy festive sour inspired by strawberry creme-filled chocolates, with layers of sweet coconut, juicy Scottish strawberries and rich cacao."

"From the ruins of 2023’s session sour comes its imperial successor, a sour that pushes the Geiger counter firmly into the red. Charged with lemon, lime, kiwi, and apple, Wasteland delivers an intensely sour blast and an intense glowing green colour. This is not for the faint of tart, Vault Dwellers are an endangered species after all… "

"This gueuze aged for an extra season in 250L cognac barrels.
Out of ten barrels, we selected only the five with the most pronounced cognac character.To develop complexity, we blended lambics from five different breweries.

The unique barrels enrich the Charent'euse with warm oak tones, a full body with depth, and subtle hints of vanilla. The lambic carries this character with robust elegance. The result is a rounded and fresh beer with
ageing potential — perfect with pâté, poultry, or hard cheeses. "

Pack Containing 2 bottles:
- Gris Sur Senne Reserva is inspired by an orange wine x gueuze fantasy. The grapes in the bottle come from two different harvests, 2023 and 2024, while the lambic originates from the 2022 and 2023 vintages.
- Edelrood Reserva is a blend of Pinot Noir from the 2023 Alsace harvest and Kriek Lambic vinified as a wine. This single barrel has undergone an additional year of oak ageing on top of the original Edelrood 2024.

"Heavily Fruited Sour with Pineapple, Papaya, Pumpkin, Raspberry and Cinnamon. Collaboration with Blech.Brut."

"Our 9th Birthday sour combines tart and sweet jammy berries, with creamy vanilla and spongy cake. 9 years ago, the Victoria Sponge sour didn't exist, and we couldn't be happier to say it now does!"

"Clos de Billy 2025 is a blend of organic ale, organic grape skins, bergamot zest and cardamon pod. The ale was brewed with organic red wheat and organic heritage barley wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW and refermented with freshly pressed Cabernet Sauvignon grape skins from our friend Sholto Broderick if Basket Range Wines in the Adelaide Hills of South Australia in 2025. Just before bottling it was macerated with bergamot zest and crushed cardamom pods then bottled with raw, unheated Blue Mountains Polyflora wild honey from naturally formed, bee-friendly Warré hives from Tim and Emma Malfroy and allowed to naturally condition and carbonate before release. Made exclusively for Billie's Beer Fest 2025 and the Collective. Label Artwork by Florence 7."

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."